Eat pork, stay healthy
Roaster pigs and large cuts of pork need special care to prevent foodborne illness. Follow these food safety guidelines:
Receiving and holding
Keep the pig in a walk-in cooler or iced in a large cooler at or below 40°F. If you purchased a frozen roaster pig, thaw it completely before cooking.
Sanitize all equipment and utensils that come into contact with raw meat. Use these three steps:
- Sanitize with a solution of 1 teaspoon of household bleach in one gallon of cold water.
Preparing and cooking
Use a digital cooking thermometer to check the temperature in different parts of the meat. Every part of the roaster pig must be at least 145°F. Some parts, such as the shoulders and hams, are thicker and take longer to cook. Some of the thinner sections will get much hotter. To avoid those parts from being dry and tough, try to keep the air temperature around the meat to 225-250°F.
Serving and handling leftovers
- Transfer cooked meat to clean serving dishes.
- Pack leftovers in shallow containers uncovered and refrigerate right away.
- Throw away leftovers that have been at room temperature for more than two hours. It is not necessary to cool the meat before refrigeration.